INGREDIENTS
- 200 g Organic Choc Chip Cookies from La Granja Foods
- 100 g reduced-fat margarine
- 500 g fat-free Burgos-style cheese
- 250 g ricotta cheese
- 200 ml skimmed milk
- Stevia, to taste
- 4 sheets of gelatin
- 250 g red berries
- 1 lemon
ELABORATION
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Soak the gelatin sheets in cold water.
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Crush the cookies and mix them with the melted margarine to form a dough. Press the mixture firmly into the base of a 25–30 cm cake tin. Chill in the fridge.
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Heat the milk in the microwave, then add the drained gelatin sheets and stir until fully dissolved.
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In a bowl, combine the cheeses, the warm milk with the dissolved gelatin, and stevia to taste.
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Pour the mixture over the cookie base and refrigerate the cheesecake for 6–8 hours.
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Blend the red berries with a tablespoon of lemon juice. Add stevia if additional sweetness is desired and pour the mixture over the chilled cheesecake.
